As much as I love Thanksgiving and Christmas (mostly for all the carb filled foods) when it's over I breath a little sigh of relief. After all it is the only time you can eat candied sweet potatoes, mashed potatoes, creamed veggies, stuffing, bread and pumpkin pie, all in one night! *Yikes*

After all the festivities and most of the leftovers are gone, I crave a dish that is light and refreshing. I love balsamic dressings but find they can be slightly on the heavy side.

This pomegranate vinaigrette is extremely refreshing and compliments this salad wonderfully! I used an avocado oil for the base which is supposed to be a bit healthier, although very similar to olive oil.

I was craving a light salad but to make it a meal add gorgonzola cheese and candied pecans.

I came over here looking for those pancakes (I obviously missed the sneak peek part) and found this instead. Blah! Just kidding. :)

I don't like salad but my husband prefers it to baked goods and is in love with avocados at the moment. I thought I'd make this for him but two of vinaigrette ingredients aren't available in Germany. Oh well.

The pictures are gorgeous. How do you get them to be so airy and bright all the time? Is there a secret or do you just live in an extremely sunny place with a really sunny spot in your house?

Hi Jana! Thanks for this comment, I adjusted the post! To answer your question...yes you definitely can keep it for a week, although if you use avocado oil it'll separate in the fridge. I would recommend using olive oil if you want to reuse it. :)

welcome + about me

Hi!! I'm Katie and welcome to my blog, Epicurean Mom! There are two things I love most in life; family and food ~ usually in that order. This blog is dedicated to both. My love of food started when I was young helping my mom in the kitchen. Now it's my turn to teach my daughters to experiment and enjoy the process of coming up with culinary creations of their own. [Read more...]